Pearl barley risotto

2 servings

40 minutes

Taras Kirienko, chef of the Touché restaurant, shared the recipe with us.

Energy value per serving

• Calories: 550.1
• Proteins: 13.6g
• Fats: 37.8g
• Carbohydrates: 41.3g

Ingredients

• Vegetable oil: 50 ml
• Onion: 50 g
• Pearl barley: 100 g
• Chicken broth: 300 ml
• Mascarpone cheese: 30 g
• Hard cheese: 40 g
• Parsley: 5 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Fry the onion in vegetable oil.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Onion: 50 g

2. Add pearl barley and sauté with onion for about 5 minutes, stirring constantly.

   Required ingredients:

   • Pearl barley: 100 g

3. Then gradually add chicken broth and constantly stir the pearl barley.

   Required ingredients:

   • Chicken broth: 300 ml

4. Cook until ready (broth may require less time).

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

5. At the end of cooking, mix in the mascarpone.

   Required ingredients:

   • Mascarpone cheese: 30 g

6. Add chopped parsley and grated cheese (parmesan or similar textured cheese).

   Required ingredients:

   • Parsley: 5 g
   • Hard cheese: 40 g